According to the vision, you can tell that a charcoal barbecue is fragrant, but you can't tell whether a plate of Chili fried lean meat is spicy enough, because the cognition of spicy is based on taste and taste buds. This should be a difficult point that must be dealt with in this issue of "Nothing Hot and Unhappy". How to make the audience feel the spicy taste of various dishes through the screen? Success and arousing the audience's taste are the basic skills of food documentary.
This program is guaranteed. There are various traditional cuisines in China, and the cooking methods of frying and frying are varied, so it is impossible to consider the program time of 15 minutes. Select the most symbolic dishes without spicy or unpleasant taste, and bring the audience to taste the food characteristics. When the nameless noodle restaurant opened, when the customers stirred the noodles in the clear soup with chopsticks and sent them into their mouths, I swallowed the saliva for the first time, and the hot oil was poured into the oil pepper, as if I smelled the fragrance of the fried pepper through the screen.
Then change the venue to a happy hot pot restaurant, with three or five friends around the table, the heat flow evaporated and it was delicious, which immediately reminded me of eating Chongqing hot pot restaurant; This program gives viewers a new cognitive ability to spicy food. Hemp and spicy are not a single taste, and they can be mixed in the hands of chefs. Chongqing has not only small noodles and hot pot restaurants, but also a bowl cooked by Chen. The passion for cooking Chili peppers collided with the softness of braised pork in a bowl, and I wanted to get a sense of accomplishment by eating it in my mouth immediately.
The program ended with tofu pudding, which restored the audience's taste. After the spicy, it is quiet. At the sight of lotus leaves, it is refreshing. At the same time, I also realized that in addition to the sweet and salty war between the north and the south, there is actually a school of Chongqing tofu pudding dipped in water. Seeing this, I can't wait to go to Chongqing at once. Explore the truth and spread the food culture.
Looking at the greedy audience, this issue of "Nothing Hot and Unhappy" has been half successful. On this basis, the program explores the truth behind Chongqing spicy legend mir. If the life of Chongqing specialty food is spicy, then the spicy life is pepper and pepper. I have been to Chongqing several times before, and I have tasted noodles, hot pot restaurants and all kinds of dishes fished out of Chili oil. But after watching this program, I realized that all the previous ones were free, and my understanding of spicy food was so one-sided.
Behind every mouth-watering specialty food in the program is a careful choice of pepper and pepper. A bowl of noodles that looks simple should be made of Mao Wen pepper, which is hemp, fragrant and not bitter; Pepper is a specific "bullet", with a focused size, delicate color and rich fragrance. Shopkeepers of Happy Hot Pot are also gradually exploring their own tastes by selecting ingredients, such as Erjing Chili, Shizhuhong No.3 and No.5 and so on. Boiled butter, the best pepper and hand-made cooking materials are the key to the success of a hot pot franchise, and even Chongqing hot pot restaurant is popular all over the country.
Chen, the head chef of taoranju, has been assiduously studying dishes from ignorance to doubt. If he insists on cooking, he needs to be a pure Chongqing school and basically complete his own innovation. The reason why his cooking has become the new favorite of customers depends on his changing the salty flavor of cooking into hemp flavor and his ingenuity in the application of pepper and pepper.
A bowl that looks simple is boiled white, using two kinds of peppers, Shizhuhong and Henan New Generation. The front one is colored and the back one is spicy. There are also two kinds of peppers, Chongqing Jiangjin Jiujulia and Maowenhong pepper. From Chen's mouth, the audience can know the difference between these two kinds of peppers. Originally, rattan pepper produced a fragrant taste, while the taste buds of red pepper were fragrant.
In which seven-year-old tofu shop, making tofu is a wish for the wisdom of the master. It is not clear how hard the program group worked to convince the master to show the whole process of making tofu. "Nothing spicy and unhappy" leads the audience to appreciate the special food, and at the same time, it also accompanies you to increase your professional knowledge and broaden your knowledge, and is equipped with an obligation device to convey the food culture. Broaden the layout and explore the humanity and the world behind the special food.
The layout of "no spicy and unhappy" is not limited to the special food itself. Through the special food in the program, we can understand the fireworks and people's livelihood project, and draw out the true feelings of neighbors, families, teachers and students with spicy food, just like the title of this issue. "In the small peppers, there are Chongqing people's happy life and emotional Wulin."
The program starts the day with a bowl of noodles in the morning, and the spicy taste in the bowl will no longer be the blind eye of the tongue wrapped between the lips and teeth. It also includes a quiet and simple life and deep affection between neighbors. The 40-year-old shop is a bridge connecting neighbors. The boss and repeat customers have long been in the heart, and both the amount of pepper and the amount of salt and oil are well-known.
It is often said that nothing is difficult to solve in hot pot restaurants, which shows the lofty influence of hot pot restaurants in the hearts of customers. The happy hot pot pointed by the lens of the program is not an elegant chain store in a large shopping mall, but a simple couple file. The couple found the real taste of the hot pot restaurant with their hands. The true feelings of a family of four are closely related to the joining of hot pot, and the two are intertwined, resulting in a unique impression. Burning Chili peppers and dipping them in water is a business secret kept by the store. I hope that teachers and apprentices can establish a friendship between teachers and students according to tofu pudding and spread their skills to the world. This is the future of teachers and students.
Finally, I want to say that with the development trend of technology, food documentaries have changed a little in recent years, pursuing perfect high-grade and scarce food, exquisitely packaging ingredients with climbing, leather-cavity camera lens, external economic shooting and higher picture resolution, pursuing perfection in vision and being farther away from the audience.
And "Nothing Spicy and Unhappy" ensures that the food documentary returns to the special food, and the aspect ratio of the lens is unified with that of ordinary customers. The selected specialties are three meals a day for ordinary people, and the program flies from beginning to end. The audience recognizes the good taste of daily life and the humanity and world behind each meal.
If you have to pick a flaw in a program, it should be too short! 15 minutes is too short and memorable. I also hope that the program after the event can truly achieve the overall goal of "one thousand stores". This program will produce a vivid and detailed food map covering the whole country. How to treat the eyes and taste buds captured in "Nothing Hot and Unhappy" is also within reach? Welcome to leave a comment and tell me your unique opinion.